One of my favorite desserts in all the world is Texas Sheet Cake. Quick and easy, rich and decadent, and even though it’s not really what comes to mind when you think of summer desserts, for me, Texas Sheet Cake is just as much a part of summer as watermelon and Popsicles and burgers.
But recently, I found myself experiencing a hankering for something like Texas Sheet Cake, only in vanilla. I wanted the same kind of super-easy batter–thin and runny–which yields a light, spongy cake (one that’s flat on top). I wanted the same kind of process, the same size, the same let’s-feed-a-crowd feel, just with an incredible vanilla flavor instead of chocolate. So. I bring to you the White Texas Sheet Cake. And since the 4th of July is around the corner, I bring you the flag cake. Between the light, spongy cake and the tangy cream cheese frosting and the fresh berries, I don’t think you can get a more satisfying summer dessert.
Ingredient Notes
- Butter – Use real, salted butter. You’ll need some for both the cake and the frosting.
- Buttermilk – Low fat or full fat will work.
- Flour – All-purpose flour lightly spooned into a measuring cup and leveled with a knife.
- White sugar
- Salt
- Baking soda
- Eggs
- Almond and Vanilla Extracts
- Blueberries and/or Blackberries – washed and dried.
- Strawberries and/or Raspberries – washed (if using strawberries, also hull and slice them and then pat them dry with a paper towel).
- Cream Cheese – light works fine, although it will yield a slightly softer frosting at almost room temperature.
- Powdered Sugar – sifted.
How to Make White Texas Sheet Cake
- Preheat oven to 350 and grease a jelly roll (10×15″) or half sheet (13×18″) baking sheet. Don’t use anything smaller (like a 9×13″) or the cake will not bake correctly.
- Combine some butter and buttermilk in a medium saucepan and bring just to a boil. Remove from heat and set aside.
- In a large mixing bowl or bowl of a stand mixer fitted with the wire whisk attachment, combine the flour, sugar, baking soda, and salt. Add the buttermilk/butter mixture and mix until combined. Add the eggs and extracts and mix until smooth.
- Pour the batter into the prepared baking sheet and bake until the top is golden and a pick inserted into the center comes out clean (baking time will vary depending on your oven…start checking sooner rather than later)!
- While the cake is cooling, prepare a batch of my Perfect Cream Cheese Frosting: Whip together some cream cheese, butter, and vanilla and almond extracts until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated.
- When the cake has cooled, spread the frosting evenly over the cake.
- Decorate with berries however you like!
- If you’re making the flag, it helps to lightly mark a flag pattern into the frosting, then fill the square with blueberries and/or blackberries and every other stripe with strawberries or raspberries. Cover and refrigerate until ready to serve.
Storing and Other Tips
- Once the cake is assembled, it needs to be kept in the refrigerator until time to serve. If you don’t have a sheet pan lid, place a few toothpicks strategically between berries (where the holes won’t be visible later) to create a canopy with plastic wrap that won’t stick to your frosting.
- If making a day ahead, continue through frosting the cake. Cover and refrigerate. Prep your berries, but don’t decorate until closer to serving time, or you run the risk of the berries getting mushy and weeping into the frosting.
Frequently Asked Questions
How many people will this serve?
One sheet cake should feed 24. If you know you have big eaters (teenage boys, anyone?) you may want to plan on making more!
What’s the difference between a sheet cake and a regular cake?
Not much, really, just the way it’s baked! Sheet cake recipes are just specifically designed to bake up perfectly in a larger, shallower pan than a traditional cake.
Tips for Making White Texas Sheet Cake
- When scooping your flour, lightly spoon it into a measuring cup and level using a knife.
- Ensure you use the correct size of pan. Do not use a 9×13 pan – the cake will not bake correctly.
- The baking time will vary depending on your oven. It’s a good idea to start checking on the cake sooner, rather than later.
- The frosting can be made up to a day ahead of time if desired. For the frosting, light cream cheese works fine, although it will yield a slightly softer frosting at almost room temperature.
- To ensure the juices don’t run all over the cake, place strawberries on a paper towel to drain them slightly.
White Texas Sheet Cake (Red, White, & Blue Edition)
This easy White Texas Sheet Cake is a fun alternative to the traditional chocolate version!
Servings servings
Equipment
Ingredients
- 1 cup butter
- 1 ½ cups buttermilk
- 2 cups all-purpose flour lightly spooned into a measuring cup and leveled with a knife
- 2 cups white sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 eggs
- 1 ½ teaspoons almond extract
- 1 ½ teaspoons vanilla
- 1 pint blueberries and/or blackberries washed
- 1 quart strawberries and/or raspberries washed (if using strawberries, also hull and slice them and then pat them dry with a paper towel)
Frosting
- 2 8 ounce packages cream cheese light works fine, although it will yield a slightly softer frosting at almost room temperature
- ½ cup salted butter at almost room temperature
- 2 cups powdered sugar sifted
- 1 teaspoon vanilla or almond extract or both
Instructions
- Preheat oven to 350 and grease a jelly roll (10×15") or half sheet (13×18") baking sheet. Do NOT use a smaller pan.
- Combine the butter and buttermilk in a medium saucepan and bring just to a boil. Remove from heat.
- In a large mixing bowl or bowl of a stand mixer fitted with the wire whisk attachment, combine the flour, sugar, baking soda, and salt. Add the buttermilk/butter mixture and mix until combined. Add the eggs and extracts and mix until smooth. The batter will be thin.
- Pour the batter into the prepared baking sheet and bake for 18-24 minutes or until a pick inserted into the center comes out clean (baking time will vary depending on your oven).
Frosting Instructions
- While cake is baking, prepare the frosting. Whip together the cream cheese, butter, and extract until light and fluffy. Add in the powdered sugar and whip until smooth and fully incorporated. Store in refrigerator until cake has finished baking and cooled completely.
Decoration Instructions
- Slice strawberries, setting them on a paper towel to drain slightly (so the juices don't run all over the cake). When the cake has cooled completely, spread the frosting evenly over the cake using an offset spatula.
- Lightly mark a flag pattern into the frosting using a toothpick, then fill the square with blueberries and/or blackberries and every other stripe with strawberries or raspberries. Cover and refrigerate until ready to serve.
Notes
When scooping your flour, lightly spoon it into a measuring cup and level using a knife.
Ensure you use the correct size of pan. Do not use a 9×13 pan – the cake will not bake correctly.
The baking time will vary depending on your oven. It’s a good idea to start checking on the cake sooner, rather than later.
The frosting can be made up to a day ahead of time if desired.
For the frosting, light cream cheese works fine, although it will yield a slightly softer frosting at almost room temperature
To ensure the juices don’t run all over the cake, place strawberries on a paper towel to drain them slightly.
Nutrition
Calories: 283kcal, Carbohydrates: 41g, Protein: 3g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 46mg, Sodium: 208mg, Potassium: 117mg, Fiber: 2g, Sugar: 31g, Vitamin A: 416IU, Vitamin C: 25mg, Calcium: 32mg, Iron: 1mg
Calories: 283kcal
Cost: $10
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Questions & Reviews
This moist sheet cake had a great flavor. Everyone loved it and my 6 yr old requested it for when he gets to pick the treat for family night. Thank you for sharing this recipe!
I made this yesterday for a BBQ. I used a Full size sheet it and doubled the recipe for the cake and the frosting. I went with vanilla and lemon extract. My 8 year old granddaughter and I decorated it with blueberries and mini marshmallows for the stars and raspberries for the stripes. It was massive looked amazing! No one wanted to cut into it but when they finally did… PEOPLE WENT NUTS FOR IT! This is a simple recipe but the flavor is hands down one of the best cakes I have ever had. Honestly.. I am still on Cloud 9 from all the flattering comments. If you are worried about what to make save yourself the worry and make this cake. No matter how you decorate it it’s going to make you look like a Rockstar.
YES!!!! Thank you so much!!!
Do you have a preference between using a jelly roll or half sheet? Thanks!
Jelly roll is preferable–you’ll get a slightly thicker cake. But. My jelly roll pan was missing when I made this and it was just fine in the half sheet.
I made this for a potluck at my husband’s work and the ladies there said they could have bathed in this frosting, lol! It turned out so great that I’m making another one tomorrow for July 4th. Thanks for a great recipe!
I’m making this tonight for my little firecracker’s birthday party tomorrow!! She will be three years old. I think I’ll do a big “3” design out of the berries! Thanks for this adorable timely recipe!!! I made this on Wednesday when we had teenagers over. It was a hit. It was a little thin in my 18×13 pan. I’ve only ever had sheet cake in a 10×15 though. Anyway it was absolutely delicious, and I was out of almond extract so I used regular Tone’s and my Mexican vanilla. I’m excited to see how it tastes tomorrow with the right stuff.
I accidentally used a tablespoon instead of a teaspoon for the vanilla extract… ? I then just added some extra almond extract to help even it out. Did I ruin the cake? Should I start over?!
Nah, I think you’ll be fine, it will just be a little extra vanilla-y. 🙂
This cake was a HUGE hit at a neighborhood BBQ party for the 4th! Everyone loved it & the host of the event made this my personal assignment every year for our gathering! ? I used 3t vanilla since I didn’t have extracts on hand & the cream cheese frosting was a favorite!
Yes!!! This makes me so happy!!
Should you let the buttermilk mixture cool before you add it? Will it make the eggs scramble?
Once you mix it with the dry ingredients the way it needs to be mix, it will be cool enough that it won’t cook the eggs. Hope that helps! 🙂
I just made this for a neighborhood BBQ last night… delicious! Everyone loved it. Pan was empty before any other dessert. Such a yummy alternative to the chocolate. Thank you!!! ?
Yaaaay!!! I’m so glad you loved it!!
Hi! So I typically make the Ina Garten flag cake, but in the past it hasn’t been very consistent for me! So I’m searching for another! I do love how she pipes on the stripes. Would this frosting work for piping?
Yep, absolutely!